2009 Erik Banti "Ciabatta" Morellino di Scansano Riserva

SKU #1091683

The 2009 Erik Banti Morellino di Scansano Riserva Ciabatta is not a type of bread, it is Erik's signature wine made from 100% Sangiovese aged for one year in 10-hectoliter Slavonian oak barrels. You're going to love this wine, it exudes flavor, and not frilly melted jello artificial flavor, but grapes, earth, sweet leather, raw meat and a touch of the Maremma outback. The most dominant characteristic, however, is its supple texture, remarkable depth and precocious power, which give the wine an awesome palate presence. This is such a good wine at this incredible bargain price. You need to try it with a big dry-aged T-Bone on the grill, drizzled with a little Tuscan Extra Virgin olive oil. You'll have yourself an experience even Erik would smile at! This vintage is 100%Sangiovese. (Greg St. Clair, K&L Italian Wine Buyer)

2009 Erik Banti "Ciabatta" Morellino di Scansano Riserva

Wine Scores

Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.

Allen Meadows - Burghound

Connoisseurs Guide

Gambero Rosso

James Halliday

James Suckling

Malt Advocate

Robert Parker's Wine Advocate

International Wine Cellar

Wine & Spirits

Wine Enthusiast

Wine Spectator

The Wine News

Malt Advocate

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$18.99

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Product Reviews:

Man, I love this wine. Back in the fall when I tried it for the first time, I was crazy about the classic sangiovese red cherry fruit, the red plum, and red currant and the meaty, savory character that took me by surprise. Great acidity and very well-balanced, this wine makes me want to cook up hearty, meaty winter food for a big group of friends!

Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.

Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.